This Caramel Oat Slice is super yummy. The chewy oat base, gooey caramel centre, and topped with a crunchy topping with hints of cinnamon all harmonize beautifully.
Honestly, I was a little worried about the caramel overpowering everything; thankfully, I was wrong. It’s beautifully silky and with the right amount of caramelly sweetness. It’s topped with the crunchy cinnamon topping, perfectly rounded off the sweetness of the caramel and gave a beautiful warming note.
This Caramel Oat Slice is an amazing snack to satisfy your sweet tooth. These also freeze great, so you can always have a batch ready for those moments when you crave some sweetness.
1 hour 40 minutes
30 minutes
2 hours 10 minutes


  • 1/2 cup plain flour
  • 1/2 cup oats
  • 2 tsp cinnamon
  • 1/3 cup brown sugar
  • 125g softened butter, chopped
  • 1 tsp vanilla
Oat Biscuit Base:
  • 125g butter
  • 4 tbsp golden syrup
  • 1 tsp vanilla
  • 1 tsp hot water
  • ¼ tsp of baking soda
  • 1 cup oats
  • 1 cup flour (I used wholemeal spelt)
  • ½ cup brown sugar
  • ¾ cup almond meal
  • 1 tsp salt
Caramel Filling:
  • 400g can condensed milk
  • 125g butter
  • ⅓ cup caster sugar
  • ⅓ cup golden syrup
  • 1 tsp salt


  1. Sift flour and cinnamon together in a small bowl. Stir in sugar. Mix in the butter and vanilla until the mixture comes together.
  2. Wrap the dough in plastic wrap and chill in the freezer for 30 minutes until firm.
  3. Preheat the oven to 180 degrees.
  4. Once chilled, break/crumble into small pieces and scatter onto a baking tray lined with baking paper; bake in preheated oven for 10-15 minutes or until slightly golden.
Oat Biscuit Base:
  1. Preheat the oven to 160°C and line a square baking tin with baking paper.
  2. In a large bowl, combine oats, flour, brown sugar, salt and almond meal, and set aside.
  3. Melt the butter and golden syrup together in a saucepan over low heat.
  4. Dissolve the baking soda in hot water, and add to the saucepan.
  5. Mix the liquids and dry ingredients.
  6. Press the biscuit mixture into the tin and bake in the oven for around 15 mins or until lightly golden brown.
  7. Allow to cool whilst you make the caramel filling.
Caramel Filling:
  1. Mix the condensed milk, butter, sugar and golden syrup in a saucepan over low heat. Stir for 10 – 15 minutes until the mixture becomes a darker golden colour and thick. Keep a close eye on this, don’t leave it unattended.
  2. Remove caramel from heat, add salt and cool slightly before pouring it into the tin over your oat base.
  3. Place the cooled cinnamon topping over the caramel and place it in the fridge to chill.